Pork & Prunes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the Prunes in the White wine overnight.
  • Slit open the Prunes & remove the stone.
  • Slice each Tenderloin into 9 Discs (approx 1 inch thick).
  • Heat the Butter in a large frying pan & fry the Pork for Approx 4 mins on each side or until tender (May need to be done in Two batches. Arrange on a Serving dish & Keep warm.
  • Pour any excess fat from the pan, Return to the heat & pour in the wine used for soaking the Prunes, bring to the boil scraping in all the meaty residues. Stir in the Red curent Jelly & boil hard over a high heat until reduced to a Syrupy consistancy.
  • Stir in the cream & reduce the sauce until nicely thickened.
  • Add the Splash of Lemon juice & season to taste with Salt & Pepper.
  • Dot the Prunes around the Pork & Pour over the Sauce.
  • Serve at once on a bed of Rice.
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